C46 Corned Beef Bombay

This will never be found on any restaurant menu but traditional recipes for beef curries are not uncommon. "Princes" brand corned beef states it contains 84% cooked beef and 12% beef so why not give it a go. They also note that the term "corned" refers to the 'corns' of salt traditionally used in the curing process. This has been inspired by Bombay street food but has been given the BIR (British Indian Restaurant) treatment.

Ingredients

For 1	Continued...
120 gm potato (prepared weight)	300 ml c46 curry base sauce (see note 3)
100 gm corned beef (see note 1)	2 tspn tomato purée
50 gm onion (prepared weight)	¼ tspn salt
1 tbspn oil	1 tbspn tamarind juice
½ tspn hot chilli powder	20 gm creamed coconut block
½ tspn methi (see note 2)
¼ tspn turmeric

Preparation

Peel the potatoes and cut into approx 1 cm cubes and boil in salted water for 10 min, then drain and reserve.
Finely chop the onion.
Cut the corned beef into approx 1 cm cubes (see notes) and cook in a little oil for 2 min, then add the onions and continue to cook for another 3 min, carefully stirring to avoid breaking up the corned beef as much as possible. Drain on kitchen paper and reserve.
Cut the tamarind block into sufficient small pieces to fill 1 tbspn, then cover with boiling water, mash and allow to infuse for 15 min, then press through a sieve to remove any pips and pulp.
Grate the creamed coconut block.

Cooking - About 7 min

Heat the oil in a suitable pan and cook the chilli powder, methi and turmeric, stirring, for ½ min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the tomato purée and cook, stirring, for about 15 seconds.
Add 40 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to prevent drying.
Add the potato, 80 ml of c46 base sauce and the salt and cook, stirring regularly, for 2 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat a little and carefully stir in the corned beef endeavouring not to break up the corned beef too much.
Lower the heat again and carefully stir in the tamarind and grated creamed coconut and cook for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) The corned beef will be easier to handle by putting the can in the refrigerator to chill, but if it does break up whilst being cooked this is not a big problem as it will become part of the sauce with the potato providing the chunks.
(2) The methi (dried fenugreek leaves), tamarind block and creamed coconut can be purchased in many supermarkets or any Indian store.
(3) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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The finished meal

Methi

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Creamed Coconut

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Tamarind

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